UMR PAM Université de Bourgogne-AgroSup Dijon Laboratoire VALMiS Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 21078 Dijon Cedex, France.
Food Microbiol. 2014 Apr;38:104-21. doi: 10.1016/j.fm.2013.08.013. Epub 2013 Sep 6.
The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with different physiological characteristics and effects on wine production. Most studies have focused on the wine microbiota, but a few studies have reported the ecology of grape microorganisms. Some of these organisms - such as non-Botrytis bunch rotting fungi, which greatly influence the safety or sensory quality of wine, due to the production of mycotoxins and off-flavors, respectively - are considered to be spoilage agents. We review here the diversity of filamentous fungi on grapes and the factors influencing their development, such as grape ripening stage, environmental factors (climate, rain and cultivation practices), grape variety and grape health status. We also discuss the pathways by which mycotoxins and off-flavors are produced, the control of the population, the metabolites responsible for wine spoilage and the methods for detecting and characterizing the microorganisms involved.
葡萄微生态系统复杂，包含具有不同生理特性和对葡萄酒生产产生不同影响的丝状真菌、酵母和细菌。大多数研究都集中在葡萄酒微生物群上，但也有一些研究报告了葡萄微生物的生态学。其中一些生物，如非 Botrytis 串腐烂真菌，由于分别产生真菌毒素和异味，极大地影响了葡萄酒的安全性或感官质量，被认为是变质剂。我们在这里综述了葡萄上丝状真菌的多样性以及影响其生长的因素，如葡萄成熟度、环境因素（气候、降雨和栽培措施）、葡萄品种和葡萄健康状况。我们还讨论了产生真菌毒素和异味的途径、种群控制、导致葡萄酒变质的代谢物以及检测和鉴定相关微生物的方法。
